Traditional Odojak na ražnju (Spit-Roasted Piglet)
Tradicionalno jelo · Croatian
A whole piglet, seasoned generously and slow-roasted on a spit over an open fire until the skin is crispy and golden brown, and the meat is tender and juicy. This is the quintessential celebratory dish in many parts of Croatia.
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Sastojci
- Whole piglet (approx. 15-20 kg)1
- Saltgenerous amount
- Black peppergenerous amount
- Garlic cloves10-15
- Rosemary sprigs5-7
- Lard or vegetable oilfor basting
Koraci
- 1
Prepare the piglet: Clean the piglet thoroughly. Make deep incisions all over the skin. Stuff the cavity with garlic cloves and rosemary sprigs.
- 2
Season the piglet: Rub the entire exterior generously with salt and black pepper. You can also insert garlic cloves into the incisions.
- 3
Set up the spit: Secure the piglet firmly onto the spit rod. Ensure it is balanced for even rotation.
- 4
Prepare the fire: Build a strong, consistent fire in a pit or designated area for spit-roasting. Aim for steady embers rather than high flames.
- 5
Roast the piglet: Place the spit over the fire. Begin rotating the spit slowly and continuously. The initial roasting time will be long, typically 4-6 hours depending on the size of the piglet and heat intensity.
- 6
Baste regularly: During roasting, baste the piglet frequently with melted lard or oil to keep the skin moist and promote even browning and crisping.
- 7
Monitor temperature and doneness: The internal temperature should reach at least 75°C (165°F) in the thickest parts of the meat. The skin should be deeply golden brown and crispy.
- 8
Rest and serve: Once cooked, carefully remove the piglet from the spit. Let it rest for about 15-20 minutes before carving. Serve hot.
